Place parsnips in a large pot with enough cold water to cover; salt water to taste. Bring to a boil and simmer parsnips until tender, 12 to 15 minutes.
Drain parsnips and return to the pot. Shake them over medium heat to evaporate any remaining liquid. Pass through a ricer or mash. Stir in crème frâiche, butter, nutmeg and season with salt and pepper.
Recipe by, PCC Chef